Cargando…

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34%...

Descripción completa

Detalles Bibliográficos
Autores principales:	Belwal, Tarun, Cravotto, Christian, Ramola, Sudipta, Thakur, Monika, Chemat, Farid, Cravotto, Giancarlo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947495/ https://www.ncbi.nlm.nih.gov/pubmed/35327221 http://dx.doi.org/10.3390/foods11060798

Ejemplares similares

Towards Substitution of Hexane as Extraction Solvent of Food Products and Ingredients with No Regrets
por: Cravotto, Christian, et al.
Publicado: (2022)

Analytical dataset of Ecuadorian cocoa shells and beans
por: Grillo, Giorgio, et al.
Publicado: (2018)

Green Extraction of Natural Products: Concept and Principles
por: Chemat, Farid, et al.
Publicado: (2012)

Bioactive Antioxidant Compounds from Chestnut Peels through Semi-Industrial Subcritical Water Extraction
por: Cravotto, Christian, et al.
Publicado: (2022)

Microwave-Assisted Hydrodistillation of Hop (Humulus lupulus L.) Terpenes: A Pilot-Scale Study
por: Lamberti, Lorenzo, et al.
Publicado: (2021)

Emerging Processing Technologies for the Recovery of Valuable Bioactive Compounds from Potato Peels
por: Calcio Gaudino, Emanuela, et al.
Publicado: (2020)

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
por: Şahin, Selin, et al.
Publicado: (2017)

Valorization of Cocoa Husks: Pectin Recovery
por: Mollea, Chiara, et al.
Publicado: (2019)

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk
por: Sarah, Maya, et al.
Publicado: (2022)

Lignin as a Natural Carrier for the Efficient Delivery of Bioactive Compounds: From Waste to Health
por: Verdini, Federico, et al.
Publicado: (2022)

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
por: Putnik, Predrag, et al.
Publicado: (2017)

Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach
por: Grillo, Giorgio, et al.
Publicado: (2023)

Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent
por: Cravotto, Christian, et al.
Publicado: (2022)

Food-Waste Valorisation: Synergistic Effects of Enabling Technologies and Eutectic Solvents on the Recovery of Bioactives from Violet Potato Peels
por: Grillo, Giorgio, et al.
Publicado: (2023)

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia
por: Djali, Mohamad, et al.
Publicado: (2023)

Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health
por: Scapagnini, Giovanni, et al.
Publicado: (2014)

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
por: Soares, Thiago F., et al.
Publicado: (2022)

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders
por: Razola-Díaz, María del Carmen, et al.
Publicado: (2023)

Toward a Greener World—Cyclodextrin Derivatization by Mechanochemistry
por: Jicsinszky, László, et al.
Publicado: (2021)

Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods
por: Silva, Mariana de Oliveira, et al.
Publicado: (2020)

Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats
por: Kreft, Ivan, et al.
Publicado: (2023)

Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa
por: Racine, Kathryn C., et al.
Publicado: (2019)

Green Extraction Methods for Active Compounds from Food Waste—Cocoa Bean Shell
por: Pavlović, Nika, et al.
Publicado: (2020)

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients
por: Jafari, Saeid, et al.
Publicado: (2023)

Microwave-Assisted γ-Valerolactone Production for Biomass Lignin Extraction: A Cascade Protocol
por: Tabasso, Silvia, et al.
Publicado: (2016)

Deep Eutectic Solvents and Nonconventional Technologies for Blueberry-Peel Extraction: Kinetics, Anthocyanin Stability, and Antiproliferative Activity
por: Grillo, Giorgio, et al.
Publicado: (2020)

Characterizations of Alpha-Cellulose and Microcrystalline Cellulose Isolated from Cocoa Pod Husk as a Potential Pharmaceutical Excipient
por: Adeleye, Olutayo A., et al.
Publicado: (2022)

Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts
por: Jiamjariyatam, Rossaporn, et al.
Publicado: (2023)

Isolation and characterization of nanocrystalline cellulose from cocoa pod husk (CPH) biomass wastes
por: Akinjokun, Adebola Iyabode, et al.
Publicado: (2021)

Impact of Microwaves on Organic Synthesis and Strategies toward Flow Processes and Scaling Up
por: Martina, Katia, et al.
Publicado: (2021)

Cyclodextrins in the antiviral therapy
por: Jicsinszky, László, et al.
Publicado: (2021)

Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction
por: Jokić, Stela, et al.
Publicado: (2018)

Multi-response and multi-criteria optimization of acid hydrolyzate detoxification of cocoa pod husks: Effect on the content of phenolic compounds and fermentable sugars
por: Yaya, Ouattara Leygnima, et al.
Publicado: (2023)

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L
por: Hennessey-Ramos, Licelander, et al.
Publicado: (2021)

A Cross-Flow Ultrasound-Assisted Extraction of Curcuminoids from Curcuma longa L.: Process Design to Avoid Degradation
por: Binello, Arianna, et al.
Publicado: (2020)

Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary
por: Li, Ying, et al.
Publicado: (2019)

Organic Sonochemistry: A Chemist’s Timely Perspective on Mechanisms and Reactivity
por: Martínez, R. Fernando, et al.
Publicado: (2021)

Nutritional value and safety of animal feed supplemented with Talaromyces verruculosus-treated cocoa pod husks
por: Oduro-Mensah, Daniel, et al.
Publicado: (2020)

Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes
por: Zhu, Zhenzhou, et al.
Publicado: (2016)

Potential for Upgrading in Financialised Agri-food Chains: The Case of Ghanaian Cocoa
por: van Huellen, Sophie, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_vnm4aelhc45i9nevf64eldab8h